Moroccan Lemon Chicken Breast

Moroccan Lemon Chicken Breast Recipe

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About Moroccan Lemon Chicken Breast Recipe:

This delicious recipe is made from chicken, onion, cloves, preserved lemon, saffron threads, olives, and so many other spices.

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  • 15 Ingredients
Adjust Servings :

Ingredients for Moroccan Lemon Chicken Breast Recipe

  • 2 chicken breasts
  • 1 preserved lemon
  • 1 brown onion
  • 2 garlic cloves
  • 1 tablespoon Paprika
  • 2 teaspoon cumin
  • 1 teaspoon ginger
  • 1 tablespoon Coriander
  • 2 cup chicken stock
  • 12-14 mixed black and green olives
  • 1 pinch saffron
  • 1 handful fresh coriander
  • 1 handful fresh parsley
  • As required Salt and pepper
  • 6 tablespoon olive oil
  • 129g Fat(55.86%)
  • 62g Protein(26.94%)
  • 20g Carbs(8.69%)
  • 18g Fiber(7.89%)
  • Other(0.61%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Moroccan Lemon Chicken Breast Recipe


Slice each chicken breast into three medallions. In a large mixing bowl, add ground paprika, ground cumin, ground ginger, ground coriander, and a pinch of salt (note if lemons are very salty, do not add salt). Mix all ingredients thoroughly.


Completely cover and coat each side of the chicken breast slices, with the spice mix. Peel and finely chop the onion, chop the coriander roots and leaves separately, chop the parsley stalks and leaves separately and keep aside.


Place an ovenproof pot on moderate heat with 4 tbsp olive oil. Fry both the sides of the chicken pieces until brown, you may need to do that in two batches. Then keep chicken aside.


Now place 2 tbsp olive oil in the same pot (still on heat), add the chopped onion and lightly peel the garlic, and grate into the pot.


Add the chicken stock and season with a little salt and pepper to taste (remember to taste first and the preserved lemons can be salty). Add the saffron, and the coriander roots, and parsley stalks. Now wash the preserved lemon under water, cut into quarters, remove the pulp. Slice two of the quarters into thin strips and add them to the pot.


Return the chicken to the pot and pour in any of the chicken stock. Cover with a lid and bake for 30 minutes at 180ºc – 350ºf. After 30 minutes, hop on all the olives.


Slice the rest of the lemon skins in half and add to the pot, continue cooking for 30 more minutes. Remove the chicken from the pot, add the chopped parsley and coriander to the sauce, mix well and cook for 30 seconds before serving.